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Seasonal Kitchen: Butternut Squash Soups for Fall

Pumpkin gets most of the press for fall desserts, but its cousin Butternut Squash is the one that gets nutritious meals on the table.

When the evenings get chilly, nothing satisfies more than a hearty squash soup or stew. Butternut squash keeps well at room temperatures, so lay in a supply this month to last until mid-winter. It pairs well with bacon, ham and fall spices like rosemary and sage in the following soups. You can add cubed squash to your favorite chili recipe for a nutrition boost, or try this vegetarian Black Bean Chili with butternut squash. This recipe makes enough for a crowd of tailgaters.

Sauté bacon in heavy large pot over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Add chopped onion and garlic to drippings in pot; sauté until golden, about 10 minutes. Add chicken broth; bring to boil. Stir in butternut squash, 1 can cannellini with liquid, drained tomatoes, and fresh rosemary. Puree remaining 2 cans cannellini with liquid in processor until smooth; add to soup. Cover and simmer until butternut squash is tender and flavors blend, about 15 minutes. Season soup with salt and pepper. Ladle soup into bowls. Garnish with chopped bacon and serve.

Butternut Squash Chowder

7-8 cups peeled, seeded and cubed butternut squash

2 tab. vegetable oil

3 cloves garlic, minced

1 1/2 cups chopped onions (can use part leek)

1/4 -1/2 lb. chopped ham or turkey ham

4 cups water or chicken broth

2 bay leaves

Handful of fresh sage leaves, sliced

1 cup diced carrots

1 cup diced celery

1 cup diced green beans or frozen peas

1 small or ½ large sweet red pepper, diced, opt.

1 1/2 cups grated sharp cheddar cheese

1 cup half n’ half

salt and pepper to taste.

Saute onion and garlic in oil till onion softens. Add squash, diced ham, broth, and bay leaves. Simmer until squash is tender, 20 minutes. Use potato masher or handheld blender to break up squash chunks. In a separate pot, cook carrots, celery, beans and sweet pepper in ½ cup water till just tender. Add the vegetables, cheese and milk to the squash and heat gently, stirring. Season with salt and pepper to taste and serve.